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My First Brew - Lessons Learned by a Kombucha Brewer

My First Brew - Lessons Learned by a Kombucha Brewer

by Cody Cardarelli

Hey folks!   Last time we chatted, the police were chasing a suspect across my roof in Bushwick, and my first brew was being steeped. After waiting for my SCOBY to form, thicken and fully ferment, I can safely say that I had a brew's worth of probiotic… well, vinegar.     This first-time kombucha brewer was devastated. I had just spent an hour trying to tip my jar into appropriate sized-funnels and spilling the lab experiment gone wrong all over the floor. And there I was, trying to convince myself and my girlfriend that the kombucha wasn't an unmitigated disaster, while my roommates gave the familiar and equally reassuring notion that it wasn't, "that bad." I followed our instructions to the letter, and I came into work asking the usual questions such as "Why hasn't my baby SCOBY started forming yet?" or "What's that strand hanging off of my baby?" How could I have gone wrong?     The truth was, I was in the throes of what I like to call: New Brewer's Syndrome, or NBS. After spending so much time fretting about the specifics of my brew, I'd forgotten that SCOBYs themselves are weird, resilient, alien little things that only need time and a bit of attention.     So the next time around, I knew the score. My big healthy vinegar SCOBY mocked and cackled, while I whipped up its sugar slurry of a dinner. I placed my antagonist in its jar of broken dreams and waited. This time, however, I avoided NBS and made a well-balanced brew. For all of my fretting from before, I wasn't paying attention to the taste during the fermentation process!     After 4 days when I started noticing activity in my jar, I used a thief to monitor the taste of my brew. After 7 days, it was finally perfect and the road to victory was within reach. This time around, I also avoided the joke that was my previous bottling process and used an auto siphon. This simple instrument saved me a massive headache, and made my brew move like a dream.  

With pride I returned to the KBBK office with a growler of my homebrew. The  flavor was even, it wasn't too sweet, and it lacked the funk of some homebrew I've had in the past. This wasn't my first cup of 'buch by a longshot, but it was far and away the most satisfying. My sensei, Chris, nodded with acknowledgment.  

Probiotic Date Night Pt. 2

  When life hands you probiotic vinegar, you make probiotic vinegarade, or salad dressing! After failing to convert my brew with secondary fermentation containing primarily crystalized ginger, Emily and I used the final bottle of vinegar with a nice Spanish olive oil and some minced garlic in a salad. The vinegar has a nice bite-y tart, and at least we were able to reap the 'buch benefits from this wayward brew.   Happy brewing!

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  • Eric
Comments 2
  • Will

    Hi Patti,
    About 10 ounces a day is enough to fully benefit from kombucha’s pro-biotic qualities. It can vary a little whether you drink home brew or if you drink industry bottled kombucha, as the latter is a less potent version due to strict alcohol laws as well as other things. And yes, you can leave the culture in a bag or glass ’til your next batch, but just remember to store it in at least a cup of kombucha so it has some nutrients to pass the time.

  • Patti

    One thing I am not clear on is how much do you drink a day to really benefit from it. We have had ours brewing for 13 days and we have to get the mother ship out today and just store it in a zip lock bag. That brings me to another question. Do I just keep it setting in the glass jar or baggie until we make the next batch?

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